Irish Lamb Stew
As I'm getting up-to-speed in my new role at the workplace, my schedule is getting busier than ever....so cooking stew is definitely a must as it's a great full-course meal when serve with rice or bread. And the best part of all....you can keep the stew overnight and reheat whenever you want to eat it. Remember....all stew "ages" well!...LOL!
This is a hearty and semi-traditional Irish Lamb Stew that is super satisfying, filled with tender meat and vegetables, this is just the thing for a cold rainy night.
PS: you know it is not going to be 100% traditional as I'm not an Irish..haha!
Truly an epitome of comfort food!
Irish Lamb Stew
700gm Lamb Cubes
2 medium Onion (chopped)
3 cloves Garlic (chopped)
2 tbsp Flour
1 can Guinness Stout (320ml)
1 cup Beef Stock
3/4 tsp Dried Rosemary
3/4 tsp Dried Thyme
1/2 tsp Ground Black Pepper
1 Bay Leaf
2 large Carrot (chopped)
4 small Potato (chopped)
Handful of Fresh Parsley (chopped, and a little more for garnish)
Salt
Directions:
- Turn on the Philips Pressure Cooker and select Bake mode for Chicken.
- Add a little oil in the inner pot and brown the lamb cubes.
- Add chopped onions and saute until tender.
- Then add chopped garlic then sprinkle the flour and stir well.
- Pour in the Guinness Stout and beef stock. Then add rosemary, thyme, black pepper and bay leaf, and stir well.
- Let it boil and simmer for about 10 minutes without the lid.
- Add chopped carrots, potatoes and parsley. Add salt to taste if needed.
- Switch the Philips Pressure Cooker to Beef /Mutton mode with KPT (Keeping Pressure Time) of 59 minutes. Secure the lid and position the valve to Seal.
- If the stew is too watery, switch to Bake mode with Chicken and let it simmer until it reaches the consistency you prefer. You may also add some flour (flour diluted with a little water) to thicken the stew.
- Garnish with some fresh parsley and serve with rice or bread.
Adapted from Kev Le Rat
2 comments
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